Roasted Roots And Radiatore Pasta Salad Recipes

ROASTED VEGETABLE PASTA SALAD

Steps:

• Preheat oven to 400˚F. Place vegetables on a cookie sheet and drizzle with 1 tablespoon olive oil and season liberally with coarse salt & black pepper. Roast for 15 minutes or until veggies have started to brown and tomatoes are soft. Remove from oven and all vegetables to cool before adding to salad.
• Cook pasta according to package directions for al dente in a large pot of boiling, salted water. Once pasta has cooked, drain and rinse with cold water. Toss with remaining olive oil until coated.
• In a mixing bowl, whisk dressing ingredients until combined.
• Toss cooled vegetables and cooked pasta with salad dressing until evenly coated. Adjust seasoning with salt & pepper, to taste.

ROASTED ROOT VEGETABLE PASTA SALAD

Steps:

• In a small bowl whisk together the oil, vinegar, mustard, and salt and pepper, to taste.
• Add the pasta and the leftover root vegetables to a large serving bowl. Stir in the parsley and the sliced red onion. Toss with the vinaigrette and refrigerate to let the flavors develop, about 1 hour.

ROASTED ROOT VEGETABLE SALAD

Steps:

• Heat oven to 400°F. Line 15x10x1-inch pan with foil. Spray second 15x10x1-inch pan with cooking spray.
• In large bowl, toss beets with 1 tablespoon of the oil. Arrange beets in single layer in foil-lined pan. Sprinkle with 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper.
• In same bowl, toss sweet potatoes and parsnips with remaining 2 tablespoons oil. Arrange potatoes and parsnips in single layer in second pan. Sprinkle with remaining 1 1/4 teaspoons salt and 1/2 teaspoon pepper.
• Roast 40 to 45 minutes or just until vegetables are tender. Cool completely, about 20 minutes.
• In small bowl, mix dressing, parsley, horseradish and mustard with whisk. In large bowl, gently toss roasted vegetables with desired amount of dressing. Serve at room temperature or chilled over arugula with any remaining dressing.

ROASTED PEPPER PASTA SALAD

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, onions, red peppers and cheese. , In a small bowl, whisk the salad dressing mix, broth and vinegar. Pour over pasta mixture; toss to coat. Cover and refrigerate for at least 1 hour.

ROASTED ROOT VEGETABLE AND PASTA SALAD

Steps:

• Heat oven to 450°F.
• Mix carrots, onions, parsnips, garlic and 3 Tbsp. oil in large bowl; spread into rimmed baking pan. Bake 35 to 40 min. or until golden brown, stirring occasionally.
• Meanwhile, whisk mustard, vinegar, remaining oil, parsley, chives and pepper until blended.
• Place pasta in large bowl. Add vegetable mixture; mix lightly. Add mustard mixture; toss to coat. Serve warm.

ZESTY RADIATORE SALAD

Steps:

• 1. Prepare pastaaccording to package directions, drain and cool.
• 2. Toss pasta with tomatoes, olives, pepperoni, and parmesan cheese.
• 3. In a separate mixing bowl, blend together lemon juice, vegetable oil, basil, salt and pepper. Toss dressing with pasta mixture and serve.